Indiana Raspberry Tart
Source of Recipe
Internet
List of Ingredients
Pastry:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup (1 stick) butter or margarine, cold
2-3 tablespoons cold water
Preheat oven to 400 degrees.
In medium bowl combine flour, sugar, and salt. Cut in butter until crumbly. Sprinkle water, 1 tablespoon at a time, until pastry mixture is just moist and holds together. Press pastry into the bottom and 1-inch up the side of a 9-inch spring-form pan. Set aside.
Filling:
1/4 teaspoon ground cinnamon
2/3 cup sugar
1/4 cup all-purpose flour
6 cups fresh raspberries, divided
Whipping cream
Combine cinnamon, sugar and flour in small bowl. Sprinkle half the flour mixture over the bottom of pastry. Top with 4 cups raspberries. Sprinkle remaining flour mixture over raspberries.
Bake tart on lowest oven rack, 50-60 minutes, or until golden and bubbly. Remove from oven; cool on wire rack. Remove side of spring-form pan carefully after tart has completely cooled. Top with remaining 2 cups raspberries. Cut into wedges.
To serve, pour 2 tablespoons cream on individual plate; arrange a tart wedge on cream. Serves 10.
Recipe
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